Screening of peroxidase from various vegetables sources, partial purification, some biochemical properties and its antimicrobial activity

Abstract

The peroxidase enzyme was extracted from four different vegetables which were radish, turnip, cabbage and green pepper. The extracted enzymes were partially purified by ammonium sulphate and DEAE cellulose (Diethylaminoethyl cellulose) chromatography. The effect of amount of guaiacol, hydrogen peroxide, pH and temperature were investigated. The optimum pH for peroxidase activity was in the range (6.5-7.0), while optimum temperature for extracted enzymes was 30⁰c. The extracted enzyme from selected vegetables was tested for their antimicrobial activity against different species of bacteria. The enzymes show weak antibacterial activity towards the tested species of bacteria.